Caponata (Eggplant Appetizer) Recipe

• 1 1/2 lb Unpeeled eggplant, cut in)))
• 3/4 x " cubes.
• 1 Tbsp. Kosher salt
• 1/2 c. Extra virgin olive oil
• 1 c. Coarsely diced onion 4 Med. sweet red peppers cut)) Into 3/4" squares (2 1/2 c.)
• 1 c. Celery, coarse dice 8 Med. ripe Italian tomatoes)) Pureed to make 2 c. puree.
• 1/4 c. Red wine vinegar
• 2 Tbsp. Sugar
• 1/2 tsp Chopped garlic
• 1/4 c. Pitted,sliced,black olives
• 3 Tbsp. Capers (smallest available) Salt and grnd black pepper

Directions